We have all seen the shift of focus from meat-based meals to vegetable based meals. Vegetables are sustainable to grow and offer a variety of textures in the same dish. Cooking vegetables to the right degree is as critical as the different degrees involved in cooking meat.

Here in the picture is portobello mushroom as a steak, constituting the main portion of the dish, replacing a meat steak which would otherwise be served. Toasted tortillas, young onion sprouts, cheese and corn grits are all plated with the portobello mushroom steak. They all compliment the taste and texture of this deep, earthy mushroom by offering a variety of subtle onion flavour, creamy and stringy cheese with the spice from the fresh jalapenos.

To make the portobello mushroom steak, the whole portobello mushroom was washed to remove all the mud which is often found in this type of mushroom. It was then cut to resemble the thickness of steaks, which was easy considering the huge size of portobello mushrooms. Later I heated a cast iron pan till it was almost steaming. This will prevent the mushroom from sticking to the pan. I grilled it till there were visible grill marks on the steak and plated it along with the cheese and corn grits, toasted tortillas and young onion sprouts.

Below are some pictures of other vegetables which could be served as vegetable steaks too. There’s broccoli with peanut and green onion sauce, heirloom carrots with edamame hummus and wild rice dust and cauliflower with chickpeas. These dishes have a lot of resemblance with many cuisines but are true to their individuality and concept of being served as vegetable steaks.